Mole Poblano Recipe
A rich, complex, and deeply traditional Mexican sauce, Mole Poblano blends spices, dried chilies, nuts, and a touch of chocolate into a mouthwatering recipe that pairs beautifully with chicken or turkey. It’s a celebration of heritage, depth of flavor, and culinary tradition.
Equipment
- 1 Blender For blending the mole
- 1 Large skillet For toasting and simmering
- 1 Fine mesh strainer To remove chili seeds
- 1 Saucepan To finish the sauce
Ingredients
- 4 Dried ancho chilies Stemmed and seeded
- 4 Dried guajillo chilies Stemmed and seeded
- 2 Dried pasilla chilies Optional for depth
- 1 tbsp Sesame seeds Toasted
- 1/4 cup Almonds Unsalted
- 1/4 cup Raisins For natural sweetness
- 2 Corn tortillas Torn into pieces
- 1 Onion Chopped
- 4 cloves Garlic Minced
- 1 tsp Cinnamon Ground
- 1/4 tsp Cloves Ground
- 1 tsp Cumin Ground
- 2 Tomatoes Chopped
- 2 cups Chicken broth Low sodium
- 2 oz Mexican chocolate Or dark chocolate chopped
- 1 tbsp Lard or vegetable oil For frying ingredients
Instructions
- Toast Chilies: In a dry skillet, lightly toast all the dried chilies for 1-2 minutes until fragrant. Do not burn. Soak them in hot water for 20 minutes, then drain.
- Toast Other Ingredients: In the same skillet, toast sesame seeds, almonds, tortilla pieces, and raisins until golden.
- Sauté Aromatics: Add oil to the skillet and sauté chopped onions and garlic until soft.
- Combine and Blend: In a blender, add soaked chilies, toasted items, onion mix, tomatoes, and spices. Add 1 cup of chicken broth and blend until smooth.
- Cook the Sauce: Pour the mixture into a saucepan with the remaining broth. Simmer over low heat for 30–45 minutes, stirring occasionally.
- Add Chocolate: Stir in chopped chocolate and cook for another 10 minutes until melted and the sauce is thickened.
- Serve: Spoon over chicken, turkey, or enchiladas. Garnish with toasted sesame seeds if desired.
Notes
You can freeze leftover mole sauce in airtight containers for up to 3 months. It’s even better the next day!
